Add a photo

Whistling Marinated Chicken

By: Harriet Cremeen  
"WHEN I was a girl, I helped my father prepare Sunday dinner. He sparked my interest in cooking, and we often made this dish together. Papa allowed me to do all the chopping. When I did so, he'd tell me to whistle. Why? Because he knew if I whistled, I wouldn't be eating what I chopped! -Harriet Cremeen, Hensley, Arkansas"

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 46 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup apple juice
  • 1/4 cup flaked coconut
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon olive or vegetable oil
  • 1 1/4 cups water, divided
  • 2 tablespoons cornstarch
  • 1/4 cup minced fresh parsley

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Add chicken; seal bag and refrigerate for at least 8 hours. Drain and reserve marinade.
  2. In a large skillet over medium heat, brown the chicken in oil. Add the marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken juices run clear. Combine cornstarch and remaining water; stir into pan. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in parsley.
ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?